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Quick Cranberry Butter Recipe

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My sister and I came with this recipe. It's a creamy, tangy spread that makes a nice addition to a breakfast buffet.—Bill Shultz, Walden, New York
TOTAL TIME: Prep: 5 min. + chilling
MAKES:56 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 56 servings

Ingredients

  • 1 can (14 ounces) whole-berry cranberry sauce
  • 2 cups butter, softened
  • 1 tablespoon grated orange peel
  • Toast, English muffins, or bagels, split

Nutritional Facts

1 serving (1 tablespoon) equals 69 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 68 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large bowl, combine the cranberry sauce, butter and orange peel; beat for 2 minutes or until blended. Spoon into a crock or dish; cover and refrigerate. Serve on toast, English muffins or bagels. Yield: 3-1/2 cups.
Originally published as Cranberry Butter in Taste of Home October/November 1995, p47

Nutritional Facts

1 serving (1 tablespoon) equals 69 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 68 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

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